Farmacy And Pickling
Salty Sweet Pickled Feijoas
As I found out, feijoas are the perfect pickling fruit. Their sweet and tart profile plays well with warm spices like cinnamon and clove, and they hold their shape and texture for weeks.
Ingreadient
- 2 cups unseasoned rice vinegar
- 1 cup distilled white vinegar
- 2 cups packed brown sugar
- 1/4 cup pickling salt
- 2 (3-inch) cinnamon sticks, broken in half
- 10 cloves
- 2 teaspoons fennel seeds
- 2 teaspoons black peppercorns
- 2 1/4 pounds feijoas, trimmed and quartered
Direction
- In a small saucepan over medium-high heat, combine the rice vinegar, white vinegar, sugar, and salt and bring to a simmer.
- Stir until the grains are dissolved, then remove the brine from heat.
- Divide the cinnamon, cloves, fennel seeds, and peppercorns evenly between two jars.
- Tightly pack the feijoas into the jars and ladle the hot brine over them, leaving about 1/2-inch headspace.
- Tap the jars to remove any trapped air bubbles and adjust the brine as needed.
- Wipe the rims clean with a towel, seal with lids, and let cool to room temperature.
- Transfer the jars to the fridge and pickle for at least one week to develop the flavor. The pickles will keep in the fridge for about one month.
